These days I keep reminding myself that I need to eat healthy food to keep my inflammation down. I do not want to rely totally on my toxic medication to keep me going. So for lunch yesterday, I made my own soya milk from organic soya beans and cook some Udon (Japanese rice noodles) to go with it. Soya products are high in antioxidants and nutrients that have anti-inflammatory effects. Here is to share the recipe.
A bowl of homemade unsweetened soya milk......
Spring onion, cherry tomatoes, dried bean curd skin..(I love dried bean curd skin).................
My favorite, golden mushroom......
Japanese rice noodles..........
My squids, prawns, crabmeat and fishballs.....
A handful of Udon
A bowl of unsweetened soya milk
A handful of Golden mushrooms
Seafood of your choice(clam,prawns, squids, fish or fishballs)
3 small tomatoes
1 stalk spring onion
2 bak choy leaves
Cut spring onions into sections and tomatoes into halves. Scald Udon and golden mushroom til cook and set aside.
Mix spring onion sections, tomatoes, soya milk in a pot and bring to boil. Then add Udon, golden mushroom, bak choy, seafood and fishballs and simmer in low heat for a minute til cook. You can also add in an egg before serving.